A risotto-soup hybrid of rice and fresh spring peas, traditionally served to the Doge on St Mark's Day (25 April). Loose, soupy, never stiff.
Where to eat it: 5 restaurants across 1 city.
Risi e bisi is the canonical Venetian Republic dish, traditionally served to the Doge in the Doge's Palace on the Feast of St Mark (25 April) using the first peas of spring. The texture is risotto-but-looser, somewhere between a soup and a risotto, made with the pea pods reduced to a broth (the canonical version uses both pods and peas). It is on the menu at every spring carte from Vini da Gigio to Anice Stellato, and the proverbial Venetian saying goes that it should be ne troppo brodoso ne troppo asciutto (neither too soupy nor too dry).
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Guided tour · 2 hours
Learn to make fresh pasta like the grandmothers of Italy during a class at a cooking school inside Florence's medieval tower. Learn every step of the...
2h 30m
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
3 hours
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
Guided tour · 2h 30m
Experience the flavors of Venice on a guided walking tour. Visit the Rialto Market, try tapas, such as "cicchetti," and admire historical highlights...
Common allergens: Dairy
Tip from the editors. Vialone Nano is the canonical rice; Arborio or Carnaroli work but are starchier and tend toward stiffness.
Vini da Gigio is lazzari family trattoria on calle stua in cannaregio with a 1,200-label cellar that locals book first and tourists rarely find.
Why locals goLazzari family trattoria on Calle Stua in Cannaregio with a 1,200-label cellar that locals book first and tourists rarely find.
TipClosed Mondays and Tuesdays. Book a week ahead. The wine cellar is the reason; ask Laura Lazzari for pairings.
Osteria Anice Stellato (Italian) in Venice: Book a canal-side terrace table in summer. Closed Mondays. Bigoli in salsa and marinated anchovies are the moves.
Why locals goTucked on Fondamenta de la Sensa in far Cannaregio, the canal-side dining room is a 25-minute walk from San Marco that most visitors never reach.
TipBook a canal-side terrace table in summer. Closed Mondays. Bigoli in salsa and marinated anchovies are the moves.
Trattoria alla Madonna near Rialto in San Polo is the 1954 lunchroom with two-course Venetian set meals at €18, the canonical mid-budget classic fish.
TryBigoli in salsa with fritto misto
TipWalk-in only. Arrive 12:00 for lunch or 19:30 for dinner. Closed Wednesdays.
Osteria alle Testiere in Castello is the 22-seat lagoon-fish bistro with two seatings per service, run by Bruno Gavagnin and Luca di Vita since 1993.
Book3 weeks ahead
Bistrot de Venise near San Marco runs the only Renaissance-recipes lunch carte in Venice, with 14th-century Anonimo Veneziano dishes for a fascinating brunch.
OrderRenaissance saor of sole, medieval risi e bisi
TipThe historic-tasting carte needs 48 hours' notice. Lunch service runs 12:00-15:00.
More cities are in research. Want risi e bisi covered somewhere specific? Tell us where you want to eat.
